Fall Chicken Salad

• totale tijd: 33 minutes

Ingrediënten

White Wine Vinaigrette

¼ cup extra virgin olive oil

2 tablespoons white wine vinegar

1 – 1.5 tablespoons honey

1 teaspoon Dijon mustard

1 teaspoon garlic, minced, about 1-2 cloves

pinch kosher salt, to taste

few turns cracked black pepper, to taste

Marinated Chicken Tenderloins

1 pound chicken tenderloin

2 tablespoons avocado oil

1 tablespoon lemon juice, fresh squeezed

1 teaspoons Italian seasoning

¼ teaspoon kosher salt

¼ teaspoon cracked black pepper

Vegetables and Other Ingredients

2 cups corn, grilled, about 3 ears

2 cups English cucumber, diced medium

2 medium avocados, remove pit and cube

2 tablespoons chives, finely diced

pinch kosher salt, to taste

few turns cracked black pepper, to taste

Instructies

Add the chicken tenderloins to a glass bowl. Add the avocado oil, fresh squeezed lemon juice, Italian seasoning, kosher salt and cracked black pepper. Toss until the chicken is well coated. Cover and refrigerate. Let the chicken marinate for 15-20 minutes.

Preheat the grill to 400-450 degrees. Brush the grates with avocado oil and add the marinated chicken and corn on the cob. Make sure the corn doesn’t touch the raw chicken. Grill the chicken for 7-8 minutes flipping halfway. Grill the corn on the cob for 8 minutes turning it every 2 minutes so each side gets charred.

You’ll want the internal temperature of the chicken to reach 165 degrees Fahrenheit. Remove everything from the grill. Let the chicken rest before dicing. And make sure the corn is cool to touch before removing the kernels from the cob.

Grilling time will vary based on the thickness of your chicken tenderloins.**

Combine extra virgin olive oil, white wine vinegar, honey, Dijon mustard, minced garlic, kosher salt and cracked black pepper. Mix well and set aside.

Add the diced English cucumber, grilled corn kernels, diced avocado, finely sliced chives, and cubed chicken to a large mixing bowl. Drizzle with as much or as lit